Before transitioning into the world of olive oil, I spent many years in the corporate e-commerce world. My experience in the olive oil sector is rooted in hands-on agricultural work and a deep personal connection to my Mediterranean heritage. Since 2018, our family has managed a 35-hectare olive farm in Milas, Bodrum, where we restored 13,000 wild Memecik trees, established water sources, and revived the groves. Our first harvest in 2020 resulted in a small batch of exceptional extra virgin olive oil — turning what began as a search for tranquillity into a full immersion in olive cultivation. Building on this foundation, we launched our brands, The O Collection and 341r, both dedicated to celebrating the olive tree and its diverse uses across food, wellness, and lifestyle. Our early-harvest olive oil has since received international recognition for its balanced flavour profile and quality. Alongside production, I have deepened my expertise through formal training, sensory education, and continuous work on the farm, culminating in my official certification as an olive oil taster. Today, our self-sustaining farmhouse also hosts farm-to-table experiences, reflecting my commitment to quality, sustainability, and the cultural heritage of olive oil.
I have recently transitioned my base to Mumbai and currently spend half my time there, where my focus is on educating Indian consumers about the benefits and quality attributes of extra virgin olive oil. After establishing my brand in Germany, I am now working toward expanding across Europe, India and Middle East. In parallel, one of the major projects is the development of our own production facility at our farm in Bodrum. Along with that, we’re currently in the process of developing our first cosmetic products and hope to launch an olive-oil based cream and soap beginning of next year.
Domenico was born in Messina in 1986 and graduated in biological sciences with a degree in nutrition.
He currently works as the chemical laboratory manager for oil quality control at ‘Manfredi Barbera e Figli SPA,’ one of the most well-known oil mills in Sicily. In 2021, he obtained his physiological suitability for tasting and in 2024 he obtained the title of professional taster O.N.A.O.O.
Since 2017, she’s been a professional olive oil taster for ONAOO. She’s also an olive oil and wine sommelier, a passionate foodie, and an avid traveler. Liana is a former lawyer who has been in the food import business for 12 years.
She started her company, ITALISKO SKONIO GURMANAI Ltd., in Italy, focusing on extra virgin olive oil. She also opened three specialised Italian gourmet stores and an e-commerce store in Lithuania. Ten years ago, she set up the first olive oil school in Lithuania. She also puts on events, courses, tastings, and tasting dinners, as well as promoting olive oil culture.
She represents more than 25 quality olive oil producers from the world’s best ranking in Lithuania. Liana and her company ITALISKO SKONIO GURMANAI Ltd. were absolutely thrilled to be awarded by International olive oil guide Flos Olei as the best Importer in the world of the year 2016!
Professional Taster since 2024
David began his journey with Olive Oil in 1985 as a Chef Commis at The Four Seasons Hotel in Washington, DC, USA. After five years in hotel Food and Beverage and another six in Organic and Specialty Food retail, ending at Whole Foods Markets as Director of Grocery, he entered food manufacturing, spending ten years as an Executive for the leading organic cereal company in Vancouver, BC, Canada.
In early 2006 and for the next nine years, he was President and Partner of Lucini Italia®, based in Miami, Florida, which he grew to be the premier quality Italian Olive Oil in America. David continued his passion for EVOO by founding EVOOGuy.com(R), a consultancy. Focused 100% on best–in–class Extra Virgin Olive Oils. At the same time, launching his own EVOO brand, established a Tasting Tour using a custom-designed Olive Oil truck, lecturing, and continuing to share his knowledge via his Olive Oil 101 platform. He found a partnership with the Mediterranean Diet Round (MDR) Table in 2020, a think tank to support awareness about curated EVOOs. This included a tasting class with Yale University and 100 of their students as well as numerous tasting events in New York and Notre Dame University.
Olive Oil clients David has helped build their brand and business in the USA include: Deoleo (Carapelli/Italian), Casas De Hualdo (Spanish), Oleama (Turkish), Oz Organics (Turkish), Mis Raices (Spanish), Valderamma (Spanish) and many more.
David’s first book, Extra Virgin Olive Oil—The Truth In Your Kitchen (Morgan James Publishing 2022), is available in paperback and endorsed by notable Olive Oil author, Tom Mueller, is also available as an e-book and audiobook on all the usual platforms. He has been featured on Martha Stewart, Kelly Clarkson Show, MSNBC, PBS, and many other media outlets, teaching how to taste and evaluate EVOO properly.
His participation is vast in the Olive Oil field, included many years of study at the oldest Olive Oil school in the world; O.N.A.O. O (Organizzazione Nazionale Assaggiatori Olio di Oliva) based in Imperia, Italy, an International Olive Council Accredited school. His designation as a trained Panel Taster and ONAOO Level 1 Technical Taster in 2012, as well as rising to a Professional Taster in Good Standing, 2018 – Present.
Today, David continues to use his vast knowledge in the Olive Oil world as a C-level executive for Millpress Imports / Seasons brand, based in Bethlehem, PA, and their Estate in Jaen, Spain.
CEO & Co-Founder The O Collection
I began the ONAOO tasting course initially in March 2023. After passing the first stage, I then transitioned into the two-year advanced course in October 2023, and completed the course in November 2025.
Olive oil is far more than a food – it’s a world of culture, community, science, and craftsmanship. I’m grateful to be part of this journey of discovery, deepening my understanding, and sharing that knowledge with others.
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils